Growing Altitude: 1510 - 2120 meters above sea level Arabica Variety: Wild Ethiopian Varieties Harvest Period: October through February Milling Process: Natural, Sun-dried
Aroma: Berry, Earthy, Chocolate Flavor: Typical Moka flavor, marked blueberry and blackberry. Body: Heavy body
HARRAR COFFEE REVIEW:
WINEY ACIDITY AND HEADY AROMA Ethiopian Harrar coffee is generally highly rated and known for its winey and fruity, floral-toned acidity - bright in the cup, even intense - and tasting notes describe it with a rich and pungent, heady aroma that is wonderfully reminiscent of blackberries. A good Harrar is bold and edgy with a complexity and spice tones that may include cinnamon, cardamom, blueberry jam, apricots, compote, even smoke, and with a lingering finish.
ETHIOPIAN HARRAR COFFEE TASTING NOTES:
The Harrar coffees are considered power house coffees, exhibiting a bold taste that resonates in the cup. Being sun-dried, these coffees exhibit a complex, wild fruitiness that is unmistakable, though sometimes a bit muted. This leads to some interesting flavor contributions to blends.
A fine Harrar coffee has a very interesting dry edge to it, and sometimes a surprisingly pleasant, slightly fermented aftertaste, including intense notes of jasmine. The flavors and aromas of Harrar also suggest notes of blueberries and apricots—and the intense aromatics make it a popular choice for espresso blends.
